Funnel cakes
Thin streams of batter fried into lacy cakes and dusted with icing sugar.
Active time1 h
Cooking45 min
Total1 h 15 minResting : 5 min
Add to my week
Loading your week…
Ingredients
- 340 g whole milk
- 2 large eggs
- ½ tsp ground cinnamon
- 240 g plain wheat flour
- 1191 g sunflower oil
- 1 tsp baking powder
- ½ tsp fine salt
- 25 g granulated sugar
- 85 g icing sugar
Preparation
Whisk the milk and eggs. Separately mix flour, baking powder, sugar, cinnamon and salt. Add the liquid and whisk until smooth. Fill a batter dispenser that produces a continuous stream.
340 g whole milk2 large eggs½ tsp ground cinnamon240 g plain wheat flour1 tsp baking powder½ tsp fine salt25 g granulated sugar- two bowls
- whisk
- batter dispenser
Pour the oil into a tall pan, filling it no more than halfway. Heat to 190 °C using a thermometer, about 10 minutes. Line a plate with kitchen paper.
1191 g sunflower oil- tall pan
- thermometer
- plate
- kitchen paper
Pipe overlapping circles into the oil, making a lacy disc about 16 cm across. Stop the flow before moving the dispenser away. Fry for about 2 minutes, turn carefully and fry for another 2 minutes, until golden and cooked through. Check the centre of the first cake. Fry one at a time and restore 190 °C between cakes.
- dispenser
- pan
- thermometer
- two slotted spoons
- knife
Drain each cake on paper and dust with icing sugar through a sieve. Let the last cake cool slightly for about 5 minutes before serving.
85 g icing sugar- plate
- kitchen paper
- sieve
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration